Green Onion Smashed Potatoes Bobby Flay Recipes

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MASHED POTATOES WITH BUTTERMILK, BLACK PEPPER AND GREEN ONION



Mashed Potatoes with Buttermilk, Black Pepper and Green Onion image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

4 pounds Yukon Gold potatoes, peeled and cut into 2-inch dice
Kosher salt
1 stick (8 tablespoons) unsalted butter, cut into pieces
2 1/2 to 3 cups buttermilk
Coarsely ground black pepper
2 green onions, green and pale green parts only, thinly sliced

Steps:

  • Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt, bring to a boil, and cook until the potatoes are fork tender, about 25 minutes. Drain well. While potatoes are cooking, combine the butter and buttermilk in a small saucepan and bring to a simmer.
  • Working in batches, pass the cooked potatoes through a food mill set over a pot (or just use a potato masher!). Stir the hot buttermilk mixture into the potatoes until they are smooth and creamy. Season generously with pepper and add more salt as needed. Stir in the green onions. Cover and keep warm over a simmering pot of water until ready to serve.

PAN ROASTED CHICKEN WITH CRUSHED BLACKBERRY-ANCHO SAUCE AND GREEN ONION SMASHED POTATOES



Pan Roasted Chicken with Crushed Blackberry-Ancho Sauce and Green Onion Smashed Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 29

3 ancho chiles
4 cups boiling water
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
4 tablespoons unsalted butter
2 celery stalks, diced fine
1 medium carrot, diced fine
2 small yellow onions, diced fine
2 tablespoons black peppercorns
1 cup port wine
1 cup red wine
1 cup cranberry juice concentrate
1/2 cup ancho puree
1/4 cup dark brown sugar
4 cups chicken stock
1 cup fresh blackberries
1/2 cup all-purpose flour
3 tablespoons cascabel chile powder
Salt and pepper
4 French-cut chicken breasts
1 pound fresh spinach, washed and stems removed
1/4 cup olive oil
12 scallions
1/4 cup olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
16 new potatoes, quartered
1 head roasted garlic
1 stick unsalted butter, softened

Steps:

  • For the puree: Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
  • For the sauce: Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
  • For the chicken: Preheat oven to 450 degrees. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper.
  • Saute 2 cloves of garlic and spinach. Cool down over ice.
  • Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess.
  • In a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.
  • For the potatoes: Preheat oven to 450 degrees. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop. Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown. As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.

GREEN ONION SMASHED POTATOES - BOBBY FLAY



Green Onion Smashed Potatoes - Bobby Flay image

These have become our family favorite mashed potatoes. The scallions and sour cream give them a seriously tasty kick. I get begged to make them for holiday meals now. Flay is the man.

Provided by ctbolton

Categories     Potato

Time 40m

Yield 2 quarts, 4 serving(s)

Number Of Ingredients 6

3 lbs small potatoes, scrubbed
8 tablespoons unsalted butter, at room temperature
3/4 cup sour cream or 3/4 cup creme fraiche
6 green onions, green and white parts, thinly sliced
fresh ground black pepper
kosher salt

Steps:

  • Put potatoes in large pot and cover by 1 inch with cold water.
  • Add 1 tbsp salt and bring to a simmer over high heat.
  • cook until potatoes are tender when pierced with a knife. 12-15 minutes. Drain and return to pot.
  • Mix together the butter and sour cream in a bowl and season liberally with salt and pepper.
  • Using a wooden spoon, gently smash the potatoes while folding in the sour cream mixture.
  • Fold in the green onions and season with more salt and pepper if needed.

Nutrition Facts : Calories 541.5, Fat 32.5, SaturatedFat 20.3, Cholesterol 80, Sodium 50, Carbohydrate 57, Fiber 8.8, Sugar 4.5, Protein 7.7

MASHED POTATOES WITH GREEN ONIONS



Mashed Potatoes With Green Onions image

This special version of mashed potatoes is called "champ" by the Irish- decadent is what I'd call these! These go great with Recipe #54616 and is originally from a 1995 Bon Appetit.

Provided by Leslie in Texas

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs russet potatoes, peeled and quartered
1 cup milk
1 cup packed chopped green onion, bottoms and tops
1/2 cup unsalted butter, melted

Steps:

  • Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
  • Cook over low heat until any water from potatoes evaporates.
  • Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
  • Mash hot potatoes in pot; set aside.
  • Butter large serving bowl.
  • Bring milk to simmer in medium saucepan.
  • Add chopped green onion and simmer 5 minutes.
  • Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
  • Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
  • Pour remaining butter into well and serve.

GREEN ONION SMASHED POTATOES (CHAMP)



Green Onion Smashed Potatoes (Champ) image

"Champ" is an Irish mashed potato dish that is most usually served heaped on a plate with a 1-2 tablespoons of butter melting in the middle, the mashed potatoes are eaten from the outside to the inside dipping each bite into the butter. Do not whip these potatoes until smooth, leave chunky. The recipe can be doubled to 4 pounds of potatoes. This is wonderful a beef roast or turkey dinner and can be prepared up to a day in advance and refrigerated, just rewarm and serve.

Provided by Kittencalrecipezazz

Categories     Potato

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 lbs russet potatoes, peeled and cut into about 1-inch pieces
1/2 cup whipping cream
1/4 cup butter
1 bunch green onion, sliced (about 1-1/2 cups)
salt and pepper
cold butter, cut into pieces

Steps:

  • Cook the potatoes in a pot of boiling water until very tender (about 15 minutes).
  • While the potatoes are cooking: in a small saucepan bring the cream and butter to a simmer over medium heat, stirring often.
  • Add in the green onions.
  • Remove from heat; cover with lid and let steep (off of the heat) while the potatoes are cooking.
  • Drain the potatoes thoroughly, then return to the same pot and mash with a potato masher (do not beat, leave the potatoes with some small chunks).
  • Add in the cream/onion mixture; mix with a wooden spoon to combine.
  • Season with salt and pepper to taste.
  • Spoon smashed potatoes onto each plate in a pile and make a indentation.
  • Put 1-2 tablespoons hard butter in the indentation.
  • Delicious!

Nutrition Facts : Calories 518.3, Fat 30.4, SaturatedFat 18.9, Cholesterol 95, Sodium 148.6, Carbohydrate 56.9, Fiber 7.7, Sugar 3.4, Protein 7.8

BOBBY'S FAVORITE MASHED POTATOES



Bobby's Favorite Mashed Potatoes image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds Yukon Gold or russet potatoes, peeled and cut into 2-inch dice
Kosher salt
2 cups whole milk
1 stick unsalted butter, cut into pieces
Freshly ground black pepper
1/2 cup creme fraiche, mascarpone or cilantro or basil pesto, optional

Steps:

  • Put the potatoes in a large saucepan and cover with water by 2 inches. Add 2 tablespoons of kosher salt, bring to a boil and cook until fork tender, about 25 minutes.
  • While the potatoes are cooking, heat the milk in a small saucepan over high heat, bring to a boil, cover and remove from the heat. Keep warm until the potatoes finish cooking.
  • Drain the potatoes in a colander and return them to the saucepan over low heat. Stir the potatoes for about a minute in the saucepan to evaporate any additional water.
  • Put the potatoes into a ricer or food mill set over a large bowl. Stir in the butter then 1 1/2 cups to all of the warm milk until creamy. Stir in creme fraiche, mascarpone or pesto, if desired. Season with salt and pepper.

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